Label
All
0
Clear all filters
Appears in

By Jeffrey Alford and Naomi Duguid

Published 2005

  • About

One of the most highly prized spices in Europe in medieval times, nutmeg is the large, almost walnut-size nut of Myristica fragrans, a tree native to Indonesia. The nut is enclosed in a brittle lacy covering, called mace, that has a slightly different taste. Both nutmeg and mace are used to flavor sweets in the Subcontinent. For best flavor, buy whole nutmeg and grind it just before using. Ground nutmeg and mace are sold in grocery stores; whole nutmeg can be found in large grocery stores and in specialty shops.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of

The licensor does not allow printing of this title